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  • DISH TYPE
    Breakfast
  • YIELDS
    12 pancakes
  • OCCASIONS
    Everyday
  • PREPERATIONS
    Serves a Crowd

Ingredients

  • 2/3 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup art skim ricotta cheese
  • 3 eggs (separated)
  • 2 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup milk

Lemon-Ricotta Pancakes

Perfect for the casual weekend brunch, these pancakes are divine – the contrast between the ricotta cheese and citrus tang creates a fluffy, yet rich-tasting, pancake.

Cooking Directions

  • 1
    Combine flour, sugar, baking powder, baking soda and salt in a large bowl; stir well. Combine ricotta cheese, egg yolks, lemon juice, lemon zest and milk; add to flour mixture, stirring until smooth. In a clean bowl beat egg whites to stiff peaks. Stir one-quarter of the egg whites into the ricotta mixture. Gently fold the remaining egg whites into the ricotta mixture with a rubber spatula.
  • 2
    Spoon a scant 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.